Material preparation: eggplant and garlic.

Sauce: a little salt, 2 garlic, 3 millet peppers, soy sauce 1 tablespoon, oyster sauce 1 tablespoon, cumin powder 1 tablespoon, Chili powder 1 tablespoon, and finally poured with hot oil.

Steps:

1. Cut off the head first, brush the surface of eggplant with oil, and wrap it with tin foil for about 200 degrees 10- 15 minutes (poke it in the middle with chopsticks until it becomes soft, and continue heating if it is not soft).

2. Cut the eggplant, spread the adjusted garlic sauce, and bake for 5 minutes at 180℃.